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close up of a crab twice baked potato on a plate
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5 from 5 votes

Crab Baked Potatoes

These Crab Twice Baked Potatoes are full of amazing flavor and cheesy goodness. They are going to quickly become a family favorite recipe.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American
Keyword: baked potatoes
Servings: 8 servings
Author: Lisa Longley

Ingredients

  • 4 large russet potatoes washed and piereced all over with a fork
  • 1/2 tablespoon olive oil
  • kosher salt
  • 1/4 cup unsalted butter
  • 1/4 cup milk (I used skim milk)
  • 1/4 cup sour cream
  • 1 clove garlic minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cup cheddar cheese shredded
  • 8 ounces immitation crab shredded (read about my choice to use imitation crab here)
  • 2 green onions thinly sliced

Instructions

  • Preheat your oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Rub the potatoes with olive oil and season generously with kosher salt. Bake the potatoes for 1 hour or until they are easily pierced with a fork.
  • Slice the potatoes in half. Scoop out the insides, leaving 1/2 inch of potato around the edge.
  • In a large bowl, combine the potato insides with the butter, milk, and sour cream, whipping with a handheld mixer until smooth. Season with the salt, pepper, and garlic. Add more seasoning to taste. Stir in 1 cup of cheese, the crab, and the green onions.
  • Set the potato shells on the rimmed baking sheet. Scoop the filling back into the potato shells. Top with the remaining 1/2 cup cheddar cheese.
  • Bake the potatoes for 15 minutes or until the cheese is melted.